Spiced Paleo Banana Cream Pie

We have this thing in our house where we don’t like bananas.  I love them, but my brother, sister, and mother do not.  However, that doesn’t stop us from always having them around, and I love cooking with bananas and trying to see if I can make my family eat my banana creations.

This paleo banana cream pie recipe is definitely a hit even from banana-haters.  The bananas are blended right into the creamy pudding filling, and the dessert is rounded out with a nice gingerbread crust.  The addition of cinnamon, ginger, cloves and allspice really takes it up a notch and hints at the coming holiday season in this paleo banana cream pie recipe.

I also love that this paleo banana cream pie is really easy to make and requires no baking; so no fussing over pie crusts that always shrink and fall; not that I would know anything about that.

Spiced Banana Cream Pie

 

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Prep time

30 mins

Total time

30 mins

 

Author: Heather Resler

Recipe type: Fruit Desserts

Yield: 8 servings

Ingredients

Crust:

• ¾ cup fine unsweetened coconut flakes
• ⅓ cup tigernut flour
• ½ cup raisins
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon allspice
• Pinch ground cloves

Filling:

• ¾ cup + 2 tablespoons canned full-fat coconut milk
• 2 ripe bananas
• 2 tablespoons maple syrup
• 1 teaspooncinnamon
• ½ teaspoon ground ginger
• 1 teaspoon vanilla
• Pinch allspice
• Dash cloves
• 2 tablespoons unflavored gelatin

Topping

• 3 bananas, sliced

Instructions

1. In a food processor, combine all of the crust ingredients and process until well combined. Press into a small pie plate and pop in the freezer while you prepare the filling.
2. In the food processor, combine ¾ cup coconut milk, 2 bananas, maple syrup, cinnamon, ginger, vanilla, cloves, and allspice. Process until smooth.
3. Transfer to a saucepan and bring to a simmer.
4. While the filling is heating, combine 2 tablespoons coconut milk with the gelatin.
5. As soon and the filling boils, remove it from the heat and whisk in the gelatin mixture.
6. Pour filling into the crust and chill for several hours, or until set.
7. Top with sliced bananas.

Nutrition Information

Serving size: ⅛ of recipe Calories: 287 Fat: 18 g Saturated fat: 14.7 g Unsaturated fat: 3.3 g Trans fat: 0 g Carbohydrates: 32.1 g Sugar: 19.5 g Sodium: 9 mg Fiber: 5.7 g Protein: 2.6 g Cholesterol: 0 mg

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